I can’t think of a better way to ring in this beautiful fall weekend than to make this creamy smoothie packed of good-for-you ingredients. It’s a spin off my popular Pumpkin Pie Smoothie for Two and as much as I love the previous smoothie, this one wins by a landslide. This version today is also made without banana, so those of you who asked for a banana-free version will be able to enjoy it too. I got your back!
Instead of going the pumpkin route, I decided to make use of some freshly roasted butternut squash –always a good idea! Roasted squash tastes downright dreamy in this smoothie, but if you want to use canned puréed squash that should work just fine too. Just promise me you’ll get this in your belly stat.
To sweeten the smoothie naturally, I used “nature’s candy” – otherwise known as Medjool dates. Soft, juicy, plump, with notes of caramel, what’s not to love? Spices like cinnamon, cloves, vanilla, and ginger take it over the top. Eric said, “This would be great served at a Thanksgiving brunch.” I would have to agree; that is, if they can pry it from your death grip…
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Velvety Butternut Cinnamon Date Smoothie
Yield
3.5 cups (2 glasses)
Prep time
Cook time
Total time
Creamy, velvety, and downright dreamy this is the perfect smoothie to kick off the fall season and make use of roasted butternut squash! This batch makes a generous amount - enough for two glasses to share with a loved one (or one thirsty smoothie maker!). You can also make this for a Thanksgiving brunch and share it with a crowd. It would make a lovely addition to any breakfast. If you'd like to use canned squash that should work fine too. I would use a bit less, about 3/4-1 cup of purée, adding to taste. It probably goes without saying, but pumpkin would be a nice substitute for butternut. Adapted from Pumpkin Pie Smoothie for Two.
Ingredients
- 1 cup + 1/2 cup almond milk
- 1 cup + 1/4 cup (packed) roasted butternut squash or 3/4-1 cup canned puréed squash
- 3-4 large Medjool dates, pitted
- 1 tablespoon chia seeds
- 1-2 teaspoons cinnamon, to taste
- 1.5 teaspoons pure vanilla extract
- 1/2 teaspoon ground ginger
- sprinkle of ground cloves
- 5-6 large ice cubes, or as needed
Directions
- To cook the squash: Preheat oven to 400°F and line a baking sheet with parchment paper. Slice the stem off the squash (optional) and slice the squash in half lengthwise. Scoop out the seeds with a spoon. Brush a bit of oil on the squash and sprinkle with a pinch of salt. Place squash on the baking sheet, cut side up, and roast for 35-50 minutes, until fork tender and golden brown on the bottom. Allow to cool.
- For the smoothie: Add all smoothie ingredients into a high speed blender and blend on high until smooth, adjusting the spices as needed. Serve immediately & enjoy!
Tip:
Note: To make this nut-free, use a nut-free non-dairy milk such as coconut or soy milk.
Nutrition Information
(click to expand)
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Happy weekend!
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Just made it, but a warm version, as i didn’t have icecubes. Fresh from the oven, hot almond milk and a bit less cinnamon. Really fantastic warming smoothie for a wet autumn sunday! Tnx
I tried this appealing smoothie recipe without the ice. I garnished the creamy pudding with a spoonful of toasted oates, walnuts, pecans, pinenuts, a pinch or two of organic can sugar and cinnamon – delicious!
I have made several of your recipes since I discovered you a week ago. Wow! The endurance crackers are terrific and rich (filling).
I adored the photos!
I also adore butternut squash..however, I made this according to the directions……
It is definitely missing something. While other people talk about how deliscious something is having never made it. I only comment after actually doing it.
Mind you, I hate dates but figured these would add the right sweetness. They did. It was like soup only cold and that was weird. Kiddos concurred.
How can we take this up a notch? Fresh Cranberries for a hint of sour and a pinch of cardamom? You are the flavor magician.
And skip the ice cubes! my two cents, anyway……..
I was really interested to see your comment, I also prefer to read comments from people who have actually tried the recipe and I was wondering if it would taste like cold soup. I love squash but but sure that I will love it in a smoothie.
Hi! Are those mason jars custom made? Do you make them? Thank you for the healthy recipes! You’re the bomb!
This smoothie looks so amazing. I love date smoothies, thanks for the creative ideas! :)
Where in a walmart do I find chai seeds and ground cloves? Or are these ingedients I’d have to ask a WholeFoods employee for?
Thanks a bunch,
Noob trying to get veggies in my family for the first time. ;)
Just made this! It’s delicious, very filling too.
Just made it with a leftover sweet potato from last night! Perfect way to start my morning! The kids I babysit were crazy about it! Said it tasted like pumpkin pie. And they are super picky eaters:)
Thanks!!!!
I am in love with your website and blog – my husband, mom, and I all tried our first Green Monster yesterday and today!! We loved it! So, I have never had butternut squash in a can before – in a pinch it might be good to have it on hand. Do you not need to cook that at all, or do you still cook that for this smoothie?
Hi Niki,
Thanks you, I’m glad you liked the smoothie. No you don’t have to cook the canned puree butternut squash before going into the smoothie.
I never thought of putting Butternut Squash, or as us Aussie’s call it; Butternut Pumpkin, in a smoothie before. Sounds interesting and worth a try, thanks for sharing.
Loved this! Thanks for the great recipe. I used frozen butternut squash (for ease) and it was still so tasty:)
This is heavenly! Tastes like a fall-themed milk shake. So delicious and the very best part is it is so nutritious. I added goji berry powder.
YUM! THANK YOU!
This is a great recipe. Thanks!
I had some leftover butternut squash to use so I decided to give this a whirl. It was delicious! Wonderful smoothie recipe for the fall!
I am presently sipping on this (sans ice cubes since my blender is a weenie) and it is SO delicious and tasty and yummy and scrumptious and slurperiffic. Thank you!
Hello!
Where did you purchase those adorable jars with the wire handles you have for
the butternut squash smoothie…?
Thanks!
Susy:)
oooh that sounds good. I still have a big can of pumpkin in the pantry awaiting its fate.
The sage is beautiful in your photo!
I’ve made this before and it was delicious, I eventually added some hummus and it was even yummier! Today I’m going to pour it over some quinoa and give that a test!
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Looks delicious